Introduction
Hey there! So, today I want to share with you my absolute favorite recipe for baked fried chicken. This is a dish that always brings back memories of my childhood and family gatherings. The crispy, flavorful coating paired with tender, juicy chicken is simply irresistible. Trust me, once you try this recipe, you’ll never want to go back to traditional frying. So, let’s get started!
Why You’ll Love This
I make this when I want to indulge in some delicious fried chicken without the guilt of deep frying. The best part is that it still delivers that satisfying crunch we all crave. My family goes crazy for this because it’s healthier and tastes just as amazing as the traditional version.
Ingredients
Here’s what you’ll need for this scrumptious baked fried chicken:
- 4 chicken breasts, bone-in and skin-on
- 1 cup buttermilk
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne pepper for a spicy kick
Feel free to experiment with different seasonings according to your taste. I sometimes use rosemary or thyme for an herbaceous twist.
Directions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Stir to combine.
3. In another bowl, mix the breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper. If you like it spicy, this is where you can add the cayenne pepper.
4. Dip each chicken breast into the buttermilk, allowing any excess to drip off, then coat it generously with the breadcrumb mixture. Place the coated chicken on the prepared baking sheet.
5. Bake the chicken in the preheated oven for about 30-35 minutes or until the internal temperature reaches 165°F (74°C). Make sure to flip the chicken halfway through to ensure even browning.
6. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This is where I usually sneak a taste because it smells so good!
Notes
Don’t worry if the coating looks a bit weird at this stage – it always does! Once it bakes, it will turn into a beautiful golden crust that will make your taste buds dance with joy.
If you want to make this recipe even healthier, you can remove the skin from the chicken breasts before coating them. However, keep in mind that the skin adds extra flavor and moisture to the dish.
Variations
I love experimenting with different flavors, and this recipe is no exception. Here are a couple of variations I’ve tried:
1. Lemon Herb Baked Fried Chicken: Add the zest of one lemon and a tablespoon of chopped fresh herbs, such as parsley or thyme, to the breadcrumb mixture. This gives the chicken a bright, citrusy flavor.
2. Spicy Ranch Baked Fried Chicken: Instead of using regular breadcrumbs, substitute them with crushed cornflakes mixed with a packet of ranch seasoning. This adds a zesty kick to the chicken.
Feel free to get creative and come up with your own unique twists!
Equipment
While this recipe is fairly simple, having a good baking sheet and parchment paper will make your life much easier. If you don’t have parchment paper, you can grease the baking sheet lightly with oil to prevent sticking.
And hey, if you don’t have a baking sheet, you can use a regular oven-safe dish. Just make sure to adjust the cooking time accordingly.
Storage
Though honestly, in my house, this chicken never lasts more than a day! But if you do happen to have leftovers, store them in an airtight container in the refrigerator. When you’re ready to enjoy it again, simply reheat the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Serving Suggestions
I personally love serving this baked fried chicken with a side of creamy mashed potatoes and some roasted vegetables. It’s the ultimate comfort food combination!
However, feel free to pair it with your favorite sides. Whether it’s a fresh salad, coleslaw, or even some cornbread, this chicken will be the star of the show.
Pro Tips
I’ve learned a few lessons from my mistakes while perfecting this recipe, so here are some pro tips to ensure your baked fried chicken turns out amazing:
1. Don’t rush the coating process. Take your time to fully coat each chicken breast for that crispy perfection.
2. Make sure your oven is preheated and at the right temperature. This will guarantee even cooking and browning.
3. If you want an extra crispy crust, spray the coated chicken lightly with cooking oil before baking. This will help achieve that deep-fried texture.
4. For a healthier option, you can use whole wheat breadcrumbs instead of regular ones. This adds a nutty flavor and extra fiber.
FAQ
Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Absolutely! While bone-in, skin-on chicken breasts add more flavor, you can use boneless, skinless chicken breasts if that’s what you prefer. Just keep in mind that the cooking time may be slightly shorter.
Q: Can I freeze the chicken before baking?
A: Yes, you can! Once you’ve coated the chicken, place it on a baking sheet and freeze it for a couple of hours until firm. Then, transfer the frozen chicken breasts to a freezer-safe bag or container. When you’re ready to bake, simply thaw them in the refrigerator overnight and follow the baking instructions as usual.
Q: Can I use chicken thighs instead of chicken breasts?
A: Of course! Chicken thighs work just as well in this recipe. Just adjust the cooking time accordingly, as they may require a few extra minutes in the oven.
Alright, my friend, there you have it – my tried-and-true recipe for baked fried chicken. I hope you give it a try and enjoy every flavorful bite. Remember, cooking is all about having fun and making the recipe your own. So don’t be afraid to add your personal touch and let your taste buds guide you. Happy cooking!